Linguine pasta carbonara tossed with crispy bacon, roasted mushrooms, and large prawns. This roasted mushroom shrimp linguine carbonara is so creamy and delicious.

Happy Monday!

Hopefully you had a wonderful weekend with plenty of rest so that you’re ready for this week!

This week is going to be super busy for me and my family. My cousin Linda is getting married this Saturday so we’re doing last minute preparations to get ready for it. It’s going to be a little hectic with all of our family arriving for the event. And we’re crossing our fingers for good weather since it’s been so unpredictable lately. One moment it’s bright and sunny with blue skies and the next it’s pouring.

But in the meantime, we’re going to indulge with this linguine pasta carbonara. I should probably have avoided all those carbs and bacon leading up to the wedding. But *shrug* Pastas are kind of a weakness of mine.

So can we talk about my love for all things pasta?

I don’t know what it is about pasta that’s just so addictive. A pasta dish could be filled with a ton of ingredients, or it could be as simple as olive oil, garlic, and salt and pepper, and no matter how it’s prepared it’s still so goood.

Pasta carbonara is one of my favorites. I love how creamy and flavorful this dish is. And I could not resist adding lots of mushrooms as well as shrimp to this dish to take it to a whole other level.

Preheat the oven to 375F. Line one baking sheet with parchment paper and lightly grease the surface of a second baking sheet.

On the baking sheet lined with parchment paper, place strips of bacon. I like to add extra strips since I’m always “tasting” them.

On the baking sheet lightly greased with nonstick cooking spray or olive oil, place sliced mushrooms in a single layer. Drizzle a little bit of olive oil on top and add a sprinkle of salt.

Place both baking sheets in the oven and cook for about 20-25 minutes until the bacon is crispy and the mushrooms have softened. Allow the bacon to cool before tearing into smaller pieces.

In the meantime, heat water in a large pot. Once the water comes to a boil, add the linguine and cook for 8-10 minutes until the linguine is al dente. Reserve about a cup of the pasta water and drain the rest. Run the pasta quickly through cold water, drain, and set aside for now.

In a large skillet, add about 2 tablespoons of olive oil over low to medium heat. Once the olive oil has heated, add minced garlic and cook them for a couple minutes until golden brown and aromatic.

Now, add shrimp and cook them for a few minutes until they are reddish orange and are no longer gray. Then add the linguine, bacon pieces, and roasted mushrooms to the skillet. Toss a few times so that the ingredients are combined.

In a medium sized bowl, whisk egg and parmesan cheese until smooth.

Remove the pasta from heat, and slowly pour the egg mixture over the pasta, tossing quickly to make sure that the eggs don’t scramble. Continue tossing until the sauce thickens. You can thin out the sauce with the reserved pasta water by slowing adding the pasta water until the consistency is to your liking.

Season the pasta with crushed red pepper, salt, and black pepper to taste. Top with finely chopped parsley and more shredded parmesan.

Linguine pasta carbonara tossed with crispy bacon, roasted mushrooms, and large prawns. This roasted mushroom shrimp linguine carbonara is so creamy and delicious.

Author: Andrea Giang

Recipe type: Entree

Serves: 4 servings

Ingredients

5-6 strips of bacon

5 cups mushrooms, sliced

2 tablespoons olive oil

Pinch of salt

1 pound linguine

1 cup reserved pasta water

2 tablespoons olive oil

4-5 cloves of garlic, minced

A dozen large shrimp or prawns

3 large eggs, beaten

1 cup shredded parmesan cheese

Salt and pepper to taste

Crushed red pepper, optional

Finely chopped parsley, optional

Shredded Parmesan cheese for topping

Directions:

Preheat the oven to 375F. Line one baking sheet with parchment paper and lightly grease the surface of a second baking sheet.

On the baking sheet lined with parchment paper, place strips of bacon. I like to add extra strips since I’m always “tasting” them.

On the baking sheet lightly greased with nonstick cooking spray or olive oil, place sliced mushrooms in a single layer. Drizzle a little bit of olive oil over the mushrooms and then sprinkle a pinch of salt on top.

Place both baking sheets in the oven and cook for about 20-25 minutes until the bacon is crispy and the mushrooms have softened. Allow the bacon to cool before tearing into smaller pieces.

In the meantime, heat water in a large pot. Once the water comes to a boil, add the linguine and cook for 8-10 minutes until the linguine is al dente. Reserve about a cup of the pasta water and drain the rest. Run the pasta quickly through cold water, drain, and set aside for now.

In a large skillet, add about 2 tablespoons of olive oil over low to medium heat. Once the olive oil has heated, add minced garlic and cook them for a couple minutes until golden brown and aromatic.

Now, add shrimp and cook them for a few minutes until they are reddish orange and are no longer gray. Then add the linguine, bacon pieces, and roasted mushrooms to the skillet. Toss a few times so that the ingredients are combined.

In a medium sized bowl, whisk egg and parmesan cheese until smooth.

Remove the pasta from heat, and slowly pour the egg mixture over the pasta, tossing quickly to make sure that the eggs don’t scramble. Continue tossing until the sauce thickens. You can thin out the sauce with the reserved pasta water by slowing adding the pasta water until the consistency is to your liking.

Season the pasta with crushed red pepper, salt, and black pepper to taste. Top with finely chopped parsley and more shredded parmesan.

About the author

Hi! Welcome to my site!
My name is Andrea, and I'm a registered dental hygienist, living in the San Francisco Bay Area. I have a major obsession with food as you can probably already guess. Stay, browse, and I hope you'll find something you'll want to try.